Quick Cherry Tomato Pasta

THIS PASTA IS SO GOOD JUST TRUST ME

incredibly fresh and healthy, but satisfying and feels decadent

(serves 2) 

ingredients:

-3 handfuls of cherry tomatoes

-good glug of olive oil

-3 cloves thinly sliced garlic (as thin as possible, if you can get them thin enough they'll melt into the sauce)

-freshly grated parmesean, to taste

-a couple basil leaves, chiffoned

-fistful of dry linguini or 2 nests fresh

-chili flakes, to taste

-salt+pepper, to taste

-boiling water

method:

-score an X onto each cherry tomato and drop into a bowl of boiling water, let sit for ~5 mins, peel the tomatoes, it's ok to leave some of the peel on as long as you get post of it off

 (if in a hurry you can skip this step, i think it tastes better when you remove the skins though)

-set a pot of water to boil, salt well and cook pasta according to package, -2 mins

-in a pan, heat up a glug of olive oil and fry the garlic and chilli flakes in it, the goal is to flavour the oil and soften the garlic, not to brown the garlic

-when oil is scented and the kitchen smells amazing, add in your peeled (or unpeeled) cherry tomatoes

-stir every 20 seconds or so, just be patient, the heat will steam the insides of the tomato and it'll burst into a juice, the pectin in the tomatoes emulsify with the oil to create a creamy sauce

(if you use unpeeled tomatoes this step will take a bit longer)

-once the tomatoes get really soft and cooked, you can mash whatever hasn't already broken down up with a wooden spoon

-season with salt+pepper+basil+more chilli if you want (and i do want)

-put a scoop of the pasta water into the sauce and drain your pasta

-cook the pasta with the sauce for another 2-3 minutes, until pasta is al dente or to your liking

-enjoy